Macallan Toffee Sauce

Combine the brown sugar and butter in a medium saucepan. Cook over low heat, stirring occasionally, until the butter is melted and the sugar is dissolved, about 3-4 minutes. Increase the heat to medium-high and bring to a full boil.

Slide the pan from the heat, add the cream, Scotch, vanilla extract, and salt, and whisk until well blended. Give the sauce a taste and add a pinch or two more of salt, if needed.

Use immediately or set aside until completely cool and cover and refrigerate up to 2 weeks. To serve, reheat gently in a double boiler. Do not overheat, or the sauce will separate.